Ingredients
4
boneless skinless chicken breast halves
1/2
teaspoon seasoned salt
1/4
teaspoon dried marjoram leaves
2 3/4
cups water
1
(6-oz.) pkg. herb stuffing mix for chicken with seasoning packet*
2
cups frozen broccoli florets
1
(1.8-oz.) pkg. dry leek soup and recipe mix
2
tablespoons all-purpose flour
1/4
cup sour cream
2
tablespoons chopped fresh chives, if desired
Preparation
Heat oven to 350°F. Sprinkle chicken with seasoned salt and marjoram. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until browned, turning once. Remove chicken from skillet.
Add 1 1/4 cups of the water and contents of seasoning packet from stuffing mix to same skillet. Bring to a boil. Remove from heat. Add stuffing; toss until moistened. Spoon mixture into ungreased 12x8-inch (2-quart) glass baking dish. Arrange broccoli and chicken over stuffing.
In same skillet, combine remaining 1 1/2 cups water, soup mix and flour; blend until smooth with wire whisk. Bring to a boil, stirring constantly. Reduce heat to low; simmer 5 minutes.
Stir sour cream into soup mixture until smooth. Drizzle over chicken and stuffing. Cover with foil.
Bake at 350°F. for 30 minutes or until chicken is fork-tender and juices run clear. Sprinkle with chives.
